Caramel sauce

From issue #9.
Photography by Photography by Vanessa Wu.


1 cup sugar
125 ml water
125 ml cream


Combine the sugar and water in a small heavy-based saucepan. Stir over a medium heat until the sugar is dissolved then increase the heat to high. Boil until a rich golden colour – about 10 minutes. Take off the heat and carefully add the cream. It will spit and bubble up. Place back over the heat and stir until smooth